āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
glutamate
/ÉĄlËuËtÉmËeâÉĒt/
Glutamate
01
āĻā§āĻ˛ā§āĻāĻžāĻŽā§āĻ, āĻā§āĻ˛ā§āĻāĻžāĻŽāĻŋāĻ āĻ ā§āĻ¯āĻžāĻ¸āĻŋāĻĄ āĻĨā§āĻā§ āĻĒā§āĻ°āĻžāĻĒā§āĻ¤ āĻāĻāĻāĻŋ āĻŽā§āĻ˛āĻŋāĻ āĻ¯ā§āĻ
a fundamental compound derived from glutamic acid, integral to biological functions and known for its role as a neurotransmitter in the central nervous system
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Glutamate is a key component in the umami flavor, contributing to the richness of foods like Parmesan cheese and mushrooms.
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āĻŦāĻĻāĻžāĻ¨ āĻ°āĻžāĻā§āĨ¤
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
